I'm off dinner duty tonight which means I'm on dessert duty. Most baked desserts take quite a while to make so I decided to drag out the fryer and make Gulab Jamun which is a popular North Indian, Pakistani, Bangladeshi, Nepali, Gujarati and Punjabi sweet dish made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.
You can get it in Indian restaurants but we've found the quality to be all over the place. Sometimes you get it cold and other times it's warm. Once they were very clearly frozen and when they warmed them up the insides were still cold - ew! Also like many desserts there is a huge markup on Gulab Jamun in restaurants, for the price of one Gulab Jamun with maybe 2 balls of dough you can make an entire dish of them with 80 at home and in under an hour.
The photo to the right is 3/4 of the batch we made because we are still experimenting with the proportions for our copper serving dish. We used 2c dried milk, 1c flour, about 2/3c milk and 1tsp baking soda for the dough. We'll be adjusting this down a bit because we ended up with an extra 10 that won't fit in the dish. The syrup is made with 3c sugar, 2.5c water (or less) and 2tsp cardamom powder. In the future I'll be experimenting with putting rosewater in it as well. This whole tray of Galub Jamun cost about $2.50.